Influence of extrusion cooking on phytochemical, physical and sorption isotherm properties of rice extrudate infused with microencapsulated anthocyanin-Reference-Cited by-同舟云学术

Influence of extrusion cooking on phytochemical, physical and sorption isotherm properties of rice extrudate infused with microencapsulated anthocyanin

Published:2020-11-18 Issue:1 Volume:30 Page:65-76
ISSN:1226-7708
Container-title:Food Science and Biotechnology
language:en
Short-container-title:Food Sci Biotechnol

Author:

Das Amit Baran,Goud Vaibhav V.,Das Chandan^ORCID

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s10068-020-00841-4.pdf

Reference32 articles.

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4. Bravin B, Peressini D, Sensidoni A. Development and application of polysaccharide–lipid edible coating to extend shelf-life of dry bakery products. J. Food Eng. 76: 280-290 (2006)

5. Buran TJ, Sandhu AK, Li Z, Rock CR, Yang WW, Gu L. Adsorption/desorption characteristics and separation of anthocyanins and polyphenols from blueberries using macroporous adsorbent resins. J. Food Eng. 128: 167-173 (2014)

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